Sheet Pan Chicken Leg Quarters with Seasoned Oven-Roasted Potatoes and Brussels Sprouts

At $0.43/lb., I couldn’t pass up chicken leg quarters I found on sale during my regular grocery run. The 10-lb. bag contained enough leg quarters for 5 dinners for my husband and me. This is a variation of my Sheet Pan Chicken and Brussels Sprouts, only this time with chicken leg quarters and Brussels sprouts marinated in balsamic vinaigrette dressing and seasoned oven roasted potatoes.

With the end of my winter gardening fast approaching, I wandered outside to grab some Brussels sprouts – I might get one more good haul but today I needed to pick the larger ones, and they are great roasted in the oven as part of a sheet pan dinner.

Sheet Pan Chicken Leg Quarters with Seasoned Oven-Roasted Potatoes and Brussels Sprouts
Prep Time
20 mins
Cook Time
50 mins
Marinating time
18 hrs 40 mins
Total Time
1 hr 10 mins
 

Chicken leg quarters are a great addition to a sheet pan dinner. Make sure the pan is completely covered with foil or parchment, and cleanup will be a breeze!

Course: Main Course
Cuisine: American
Servings: 2 people
Author: WW
Ingredients
Chicken
  • 2 ea chicken leg quarters
  • 3/4 cup balsamic vinaigrette
Brussels Sprouts
  • 30 ea Brussels sprouts
  • 1 medium yellow onion
  • 3 tbsp garlic minced
  • 1/2 cup balsamic vinaigrette
  • 4 slices bacon
Potatoes
  • 2 large russet potatoes
  • olive oil cooking spray
  • 1 packet Good Seasons® dry Italian dressing mix
Instructions
Chicken
  1. Trim excess skin and fat

  2. Separate about 3/4 of the skin from the thigh section of the leg quarter to allow marinade to contact meat underneath

  3. Place chicken in marinating dish or gallon zip-lock or vacuum seal bag 

  4. Add the balsamic vinaigrette, manipulating chicken pieces to make sure entire surface contacts marinade 

    Cover tightly or seal bag, removing all air possible

  5. Place in refrigerator for 4 hours or more, turning at least twice
Brussels Sprouts
  1. Wash and trim, cutting off ends and discarding any loose leaves
  2. Cut in half lengthwise and place in zip-lock bag

  3. Peel and slice onion; place in zip-lock bag with sprouts

  4. Add garlic, bacon pieces and balsamic vinaigrette to bag; seal

  5. Shake bag to mix, open and remove excess air, then reseal
  6. Place in refrigerator for at least 2 hours, turning once
Potatoes
  1. Cut potatoes in quarters lengthwise
  2. Slice crosswise into 1/2" pieces
  3. Place in zip-lock bag and spray with olive oil cooking spray; close bag and shake to distribute oil over potatoes

  4. Add seasoning packet to bag; seal and shake to distribute spices

  5. Place in refrigerator until ready to cook

Putting the Sheet Pan Together
  1. Preheat oven to 375 °F

  2. Completely cover large sheet pan with nonstick foil or parchment paper

    If desired, place a small disposable broiler pan on pan to allow chicken fat to run off

  3. Remove chicken from marinade and drain slightly; reserve remaining marinade for basting
  4. Place chicken on one end of pan. 

  5. Dump contents of Brussels sprouts bag into a strainer to remove excess marinade, but do not drain completely
  6. Arrange Brussels sprouts (cut side up), onions, garlic and bacon in center of pan. 

    Sprouts can be 'piled up' a bit if there is not enough room to spread potatoes out.

  7. Dump potatoes on remaining section of pan (cut side down gives best results). Spread out - do not layer!
  8. Sprinkle with black pepper before baking, if desired
  9. Bake on top rack for 50 minutes, basting occasionally, until inner thigh temperature reaches 165 °F

Recipe Notes

©2018 Warrior Woman's Kitchen

 

 

Spicy Slow Cooker Mexican Chicken & Rice

 I was on a Mexican kick, so I decided to spice up a basic chicken & rice recipe with (more than) a little heat! Very tasty, but very spicy – workarounds for the heat are shown in the recipe notes. For me, a little extra sour cream did the trick!

Spicy Slow Cooker Mexican Chicken & Rice
Prep Time
10 mins
Cook Time
6 hrs 40 mins
Total Time
6 hrs 50 mins
 

This slow cooker recipe is easy to make, but be warned: it is very spicy! Substitutions to cool it down are shown in the recipe notes.

Course: Main Course
Cuisine: Mexican
Servings: 3 people
Author: WW
Ingredients
  • 3 each chicken breast halves boneless & skinless
  • 1 jar medium picante sauce *
  • 1 tsp salt
  • 1 can Rotel tomatoes w/green chiles *
  • 14.5 oz canned diced tomatoes
  • 1/2 ea yellow onion sliced
  • 1 cup sharp cheddar finely shredded, regular, reduced fat, or fat-free
  • sour cream regular or reduced fat
Instructions
  1. Place sliced onion in bottom of slow cooker

  2. Add 2/3 jar of picante, then chicken, then rest of picante, Rotel, and a can of diced tomatoes if more liquid is needed to completely cover chicken

  3. Cook on low for about 6 hours, then remove chicken and set aside/refrigerate

  4. Turn slow cooker on high and bring liquid in slow cooker to a simmer

  5. Add 1-1/2 c white rice or 1-1/4 c brown rice to slow cooker and cook for about 25 minutes or until rice is tender (I used brown since it's healthier)

  6. Return chicken to slow cooker and set temperature to low; top with cheese, cover, and allow 20 minutes for chicken to warm through and the cheese to melt

  7. Top with sour cream

Recipe Notes

If you want less heat, substitute a small jar of mild salsa for the Rotel and mild picante for the medium.

©2018 Warrior Woman's Kitchen

 

Sheet Pan Chicken & Brussels Sprouts

Boneless, skinless chicken thighs and fresh-from-the-garden Brussels sprouts together at last – what a great pair they make! 

My husband is not a huge fan of Brussels sprouts but they somehow make it to his plate from time to time. Now that my winter garden has finally produced a substantial batch of Brussels sprouts, they are absolutely going to show up for dinner. Rather than just blanch and freeze them, I decided to do a sheet pan dinner with the chicken thighs I already had in the fridge. Most of the time I steam vegetables but, hoping to tempt my husband a bit, I decided to season them similar to the way I make Seasoned Oven-Roasted Potatoes, which he loves. He still doesn’t love Brussels sprouts but he ate every last one!

Sheet Pan Chicken and Brussels Sprouts
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

One-pan cleanup is my favorite after-dinner activity and lining the pan with Reynolds nonstick foil makes it even easier. This chicken thigh and Brussels sprouts recipe made dinner extra-simple.

Course: Main Course
Cuisine: American
Servings: 4 people
Author: WW
Ingredients
  • 20 ea. Brussels sprouts cut in half lengthwise
  • 4 ea. boneless, skinless chicken thighs
  • 1 pkg. garlic and herb dry dressing mix I used Good Seasons® Garlic & Herb dressing mix
  • olive oil nonstick spray
  • 2 oz. shredded Parmesan cheese
Instructions
  1. Preheat oven to 350 F. Line a large cookie sheet with nonstick foil.

  2. Place the Brussels sprouts halves in a gallon zip-lock bag, and spray with olive oil nonstick spray.

  3. Close bag and shake to coat sprouts with olive oil. 

  4. Open zip-lock bag. Shake package of dressing mix, then open and sprinkle about 2/3 of the contents over the sprouts. 

  5. Close bag and shake to coat sprouts with dressing mix. Distribute sprouts over half the cookie sheet.

  6. Rinse chicken thighs, shake off excess water, and place in the zip-lock bag. 

  7. Add the rest of the dry dressing mix. Close bag and shake to coat chicken.

  8. Place the chicken thighs on the other half of the cookie sheet. 

  9. Lightly sprinkle Parmesan cheese over Brussels sprouts

  10. Roast for 20-25 minutes, or until chicken thighs are cooked through and Brussels sprouts are tender. 

Recipe Notes

-Depending on the size of the chicken thighs and the appetites involved, this may only serve 2 people.

©2018 Warrior Woman's Kitchen

Basil-Garlic Pesto Parmesan Chicken

With a still-sick husband, dinner needed to be quick and quiet since he was napping on the sofa. I had already given him some Chicken Noodle Soup for lunch, along with some cold medicine, and it knocked him out. I wanted something easy and chicken-y (I had already pulled chicken breasts from the freezer and he obviously wasn’t grilling!), and I wanted to cook in the toaster oven since it’s the perfect size for meals-for-two.

It’s easy to end up with dry chicken breasts, but coating them helps keep the juices in; now, what to use? I was pawing through the fridge looking for some Caesar or ranch dressing when I happened upon some basil-garlic pesto on the very bottom shelf of the door – so basil-garlic pesto chicken it is! The Parmesan was an afterthought, but just the right touch.

I ended up using some packaged Panko breadcrumbs from the pantry instead of my usual homemade vacuum-sealed breadcrumbs so I wouldn’t have to reseal the FreshSaver® bag. The vacuuming process can be quite noisy and didn’t fit my quick-and-quiet dinner plan.

Basil-Garlic Pesto Parmesan Chicken
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

It's easy to end up with dry chicken breasts, but coating them helps keep the juices in. Thick creamy salad dressings are my usual go-to's (ranch, Caesar, etc.) but I settled on pesto and Panko with delicious results!

Course: Main Course
Cuisine: American, Italian
Servings: 3
Author: WW
Ingredients
  • 3 ea. boneless skinless chicken breast halves
  • 1/3 cup basil-garlic pesto
  • 1-1/2 cup breadcrumbs Panko or other unseasoned
  • 3 tbsp Parmesan cheese grated
  • olive oil nonstick cooking spray
Instructions
  1. Preheat oven to 425 °F

  2. Spray cookie sheet or other baking pan with non-stick spray

  3. Rinse chicken breasts and pat dry

  4. Place 1/3 of pesto on each chicken breast and rub to coat 

  5. Sprinkle with Parmesan cheese

  6. Roll chicken breasts in breadcrumbs and place on pan

  7. Press additional breadcrumbs onto top of chicken if needed

  8. Spray top of chicken with non-stick spray

  9. Bake at 425 °F for 15-25 minutes or until juices run clear

Recipe Notes

Serve with roasted potatoes and green beans (I microwaved Green Giant® Vegetable Medley to save time and noise)

 

 

©2018 Warrior Woman's Kitchen

Cheesy Chicken and Broccoli Pasta

In my ongoing effort to replace a lot of prepackaged foods with fresh ingredients, I’m always trying to ‘cook up’ something to use ingredients I have in my pantry and fridge. My goal is not only to cook healthier, but to get the pantry contents whittled down to the point where I actually know what I’m running low on!

Healthier? Almost 2 cups of cheese? Anyway, cheese is a dairy product and dairy is good for you, and there is more broccoli than cheese! In this case, I would not recommend using anything less than 2% cheese, as it will probably not melt properly. 

I forget what I bought the Farfalle for originally, but there sat half a box and me with no more air-tight containers for pasta (I already have 8 filled containers of various cuts in the pantry). Before the weather decided to get warm and humid, it was time to use it up.

Cheesy Chicken and Broccoli Pasta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This is a great pasta side to make when you have half a box of pasta, some leftover chicken, and some broccoli. The ingredients are simple and you probably have them in your fridge and pantry. The pepper jack gives this side a little kick, but is not overly hot or spicy. My husband said 'It's good', which is much better than 'It's fine' (translates to 'I could take it or leave it')

Course: Side Dish
Cuisine: American
Servings: 4 1-cup each
Author: WW
Ingredients
Pasta
  • 1/2 lb. Farfalle pasta (bowties) or other substantial cut
  • 2 qt. water
Chicken & Cheese Sauce
  • 2 tbsp butter
  • 1/2 medium onion, sliced sweet or yellow
  • 3/4 tsp. salt plus additional for seasoning at end
  • 1/2 tsp. black pepper ground
  • 2 ea. chicken breast halves cut into bite-size chunks
  • 1 tsp. minced garlic fresh or prepacked
  • 1 tbsp. Dijon mustard can substitute brown spicy
  • 1/4 cup Moscato wine can substitute any white wine or white cooking wine
  • 1-1/2 cups pepperjack cheese shredded
  • 1/4 cup Parmesan cheese shredded
  • 2 cups broccoli steamed, fresh or frozen
Instructions
Pasta Prep
  1. Bring water to a rolling boil and add pasta

  2. Cook al dente according to package instructions, stirring occasionally; do not overcook!

  3. Drain and set aside. If chicken and cheese sauce is lagging behind, add a splash of olive oil to the pasta and stir to coat. This will prevent the bowties sticking together.

Chicken and Cheese Sauce Prep
  1. While pasta is cooking, melt butter over medium heat in Gotham Steel deep square 9-12” pan or other large, deep frying pan

  2. Add chicken and onion. Cook until chicken is no longer pink, stirring frequently.

  3. Reduce heat to medium low. Add salt, pepper, garlic, and mustard and stir to mix.

  4. Add wine and heat through.

  5. Add cheese. Stir until melted.

  6. Add pasta and broccoli. Stir until completely coated.

  7. Remove from heat and season to taste.

Recipe Notes
  1. I used Yellow Tail® Moscato, which provided a subtle flavor to the sauce
  2. Kraft® shredded Parmesan was used, but feel free to shred your own. I just didn't feel like it 😉 
  3. I used broccoli florets fresh from the garden, but frozen will work - just don't cook the veggies to mush! A firmer texture provides needed contrast to the pasta.

©2018 Warrior Woman's Kitchen

 

 

©2018 Warrior Woman’s Kitchen

Chicken Noodle Soup

My husband is down with a cold; time for some chicken soup! There’s no canned soup in the pantry, BUT I do have a quart of frozen chicken broth leftover from my last takeout ‘chicken noodles soup’ (we always eat the noodles and have lots of extra broth), plenty of frozen chicken, a bag of egg noodles, and all the fresh veggies I need to make my own soup.

Dicing is not my favorite task. As my mom’s kitchen slave, I’ve diced more vegetables than I want to remember. Now my Chop Wizard does it for me. My sister gave me this for Christmas many years ago but it’s still one of the handiest gadgets in my kitchen!

Chicken Noodle Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This is a great way to use up frozen leftover chicken stock, but it works just as well with a box of chicken broth from the grocery store. If using broth, add extra chicken powder to give it that chicken-y flavor you want. You will have leftover soup but without any noodles! Cooking the noodles separately and adding the soup broth to them in individual servings will ensure that your noodles will always be firm and not mushy...

Course: Main Course, Soup
Cuisine: American
Servings: 4 people
Author: WW
Ingredients
Chicken and Broth
  • 1 qt. chicken stock or broth
  • 1 ea. boneless skinless chicken breast thawed if using frozen
  • 1 ea. boneless skinless chicken thigh thawed if using frozen
  • 2 qt. water
  • 1 cup yellow onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 2 tsp. salt plus more for final taste adjustment if needed
  • 1/2 tsp. black pepper ground
  • 1/2 tsp. rubbed sage
  • 1 tsp. dried parsley
  • 1 tsp. dried chives
  • 1 ea. bay leaf
  • 1 tsp. chicken powder
Noodles
  • 6 oz. egg noodles substitute rice noodles if desired
  • 4 qt. water
Instructions
  1. Put leftover broth into large stockpot. Heat on lowest setting until defrosted, if frozen.

  2. Bring to a simmer and add diced veggies, chives, parsley, bay leaf, sage, salt, and pepper.

  3. Cover and cook on low while chicken cooks in second stockpot.

  4. Place thawed (or fresh) chicken in a stock pot with 2 quarts water

  5. Cook on low boil/high simmer until fully cooked; remove and let cool

  6. Skim liquid in stockpot to remove chicken protein ('scum')

  7. Chop or dice chicken and add to first stockpot.

  8. Add 1 tsp chicken powder to second stockpot. Cook at rolling boil for about 15 minutes.

  9. Transfer liquid from second stockpot to first stockpot and simmer for 30 minutes. 

  10. In the second stockpot, add 4 quarts salted water and bring to a boil.

  11. Add 4-6 oz. of noodles. Cook according to package directions.

  12. Drain noodles in colander and rinse (briefly). 

  13. Add a serving of noodles to each soup bowl and cover with soup broth.

  14. Serve with hot biscuits.

Recipe Notes
  1. Leftover soup can be frozen to use again; you will only need to cook some noodles or rice to complete the soup.
  2. Freezing in canning jars works very well. Use the size jar that will provide enough for the number of servings needed. Fill jars to within 1" of top, as the soup will expand when frozen.
  3. Double or triple the recipe and pressure can if desired. Vegetables may tend to be overly soft when pressure canned.

 

©2018 Warrior Woman's Kitchen

Chicken Cacciatore

I fell in love with chicken cacciatore when I was 16 years old, and all that was required was to throw two pouches (one rotini and one cacciatore) into a pan of boiling water and wait for it to be done. Ah, the good ol’ boil-in-bag days!

My husband is Italian and loves Italian food: spaghetti, rigatoni, shells, tortellini, ricotta gnocchi, meatballs with big chunks of onions…  While surfing the internet, I found a few recipes for chicken cacciatore but couldn’t find one that sounded/looked like my 16-year-old dream cacciatore , so I decided to come up with my own highly-modified recipe. Slow-cooker recipes leave me a lot more time to play in the kitchen, so this one uses a slow-cooker.

Even though my cacciatore is served over rotini, my husband loves rigatoni, so I played the dutiful wife and made him a happy camper when it was time for dinner 😉  

Chicken Cacciatore
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

Even though my cacciatore is served over rotini, my husband loves rigatoni, so I played the dutiful wife and made him a happy camper when it was time for dinner 😉  

My mom gave me a 4-qt. West Bend slow cooker many years ago and, like everything I have left to remind me of her, I cherish it and use it every chance I get...

Course: Main Course
Cuisine: Italian
Servings: 8 people
Author: WW
Ingredients
  • 4 ea. boneless skinless fresh chicken breasts thawed and drained if using frozen
  • 1/2 cup all-purpose flour
  • 1 qt. red sauce (spaghetti sauce) homemade or canned
  • 1 ea. green bell pepper seeded and cut in strips
  • 2 cups mushrooms, sliced fresh or frozen
  • 1 ea. yellow onion, medium roughly chopped
  • 2 tbsp. garlic, minced fresh or prepackaged
  • 4 oz. black olives, sliced small can
  • 1 tsp. oregano more or less to taste
  • 1 tsp. basil more or less to taste
  • 1/4 tsp. red pepper flakes more or less to taste
  • 1 tsp. salt more or less to taste
  • 8 oz. pasta (rotini, angel hair, penne, rigatoni, or other) more or less depending on number of servings desired
  • 4 qt. water
Instructions
  1. Dredge chicken breasts in flour and place in bottom of 4-qt. or larger slow cooker
  2. Add rest of ingredients except pasta

  3. Cover and cook on low for 7 hours or until chicken is cooked; be careful to overcook

  4. Remove chicken and shred into medium pieces (if chicken does not shred easily, continue cooking, checking every 30 minutes)

  5. Return shredded chicken to slow cooker and cook on low another 30 minutes 

  6. Turn slow cooker to lowest setting/warm

  7. Bring a pot of water to a rolling boil and add pasta

  8. Cook until al dente, stirring occasionally to keep from sticking

  9. Drain and top with cacciatore

  10. Serve with Romaine Salad

Recipe Notes

Leftover cacciatore can be frozen. I always freeze our leftovers for those days when I spent too much time playing in the kitchen and not enough time planning dinner  😳